Salmon and Eggplant Cannelloni Baked in the Oven

• olive oil↗2 ст. л. tbsp
• onion↗2

  halved, sliced

• eggplants↗2

  sliced and cubed

• tomato paste (in bag)↗1 кг kg
• dry white wine200 мл ml
• capers↗3 ст. л. tbsp
• fine sugar1 ст. л. tbsp
• mascarpone↗500 г g
• milk↗300 мл ml
• fresh pesto↗145 г g
• eggs↗3

  beaten

• salmon fillet↗6

  skinless

• fresh lasagna sheets↗12
• spinach (2 packets of 400 g)↗
• parmesan↗50 г g

  grated

• листя базиліку↗

  для подачі

Step-by-step instructions

1. 1

   Heat 2 tbsp olive oil in a large skillet, sauté the 2 sliced onion half‑moons for 10 minutes until golden.

2. 2

   Add the sliced eggplants, stir and fry for another 5 minutes until softened.

3. 3

   Pour in the 1 kg tomato paste, 200 ml dry white wine, add 3 tbsp capers, 1 tbsp fine sugar, 1 tsp salt and a pinch of black pepper. Cover and simmer for 20 minutes over low heat.

4. 4

   In a large bowl combine 250 g mascarpone, 300 ml milk, 145 g fresh pesto and the beaten 3 eggs, whisk until smooth.

5. 5

   Cut each salmon fillet in half to obtain 12 long pieces. Spread 1 tbsp of the remaining mascarpone on each fresh lasagna sheet, place a salmon piece, season to taste and roll up.

6. 6

   Wash the spinach, quickly sauté it in a large pan without oil, then squeeze out as much liquid as possible – this is crucial, otherwise the bake will be too soggy.

7. 7

   On the bottom of a large lasagna dish (about 27 × 35 cm) evenly spread the spinach, place the salmon rolls and lasagna sheets, then pour over the tomato‑eggplant sauce. Carefully spread a layer of pesto‑mascarpone.

8. 8

   If you plan to freeze, tightly cover the surface with film, then wrap the dish in film and foil. For thawing, leave it overnight in the refrigerator.

9. 9

   Preheat the oven to 190 °C (170 °C with convection, gas 5). Sprinkle the bake with grated parmesan and bake for 40 minutes until a golden crust forms.

10. 10

    Let the dish rest for 5‑10 minutes in the pan, then serve, garnished with basil leaves.